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Chimi-Harissa Halloumi Salad

Chimi-Harissa Halloumi Salad

Chimi-Harissa Halloumi Salad

with Creamy Avocado and Rocket | Serves 2

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This slightly spicy salad layers rocket with salty, fried halloumi and creamy avocado. Finish with a drizzle of chimi-harissa for a delicious, quick lunch.

Tags:

Veggie

Allergens:

Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

250 grams

Halloumi

(Contains: Milk)

1 unit(s)

Avocado

2 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove**

12 grams

Red Wine Vinegar

(Contains: Schwefeldioxide und Sulfite)

50 grams

Harissa Paste

(Contains: Schwefeldioxide und Sulfite)

80 grams

Wild Rocket

Not included in your delivery

4 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3285 kJ

Energy (kcal)785 kcal

Fat69.2 g

of which saturates24.3 g

Carbohydrate8.9 g

of which sugars6.1 g

Protein31.7 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Small Bowl

•Pan

Instructions

Get Prepped

1

a) Drain the halloumi, then cut into 1cm chunks. Place into a small bowl of cold water and leave to soak.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

c) Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

d) To make the chimi-harrissa dressing, in a small bowl, mix the parsley, garlic, red wine vinegar, harissa paste (add less if you'd prefer things milder), the olive oil for the dressing (see pantry for amount) and 1/4 tsp of salt. Season with pepper and mix until combined.

Hello Halloumi

2

a) Remove the halloumi cubes from the water, pop them onto a plate lined with kitchen paper and pat them dry.

b) Heat a drizzle of oil in a medium frying pan on medium-high heat.

c) Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Lunch is Served

3

a) In a large bowl, add the avocado, rocket, chimi-harrissa dressing, half the halloumi and half the avocado. Gently mix until combined.

b) Divide between 2 serving bowls and top with the remaining avocado and halloumi to finish.

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